Instructions: Fresh grind the coffee. We use either the swiss chocolate or the chocolate mint coffee. Brew.

In a large mug, put the 2+ oz of 151 rum in the bottom (have a little to taste test if you wish!). Pour the hot coffee into the mug 3/4 of the way up. Add the HagenDaz or Baileys Irish Cream. Stir. Top with the fresh whipped cream and drizzle chocolate syrup over all..

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